Garlic Lemon Butter Chicken with Gnocchi – 25 minutes

Garlic Lemon Butter Chicken with Gnocchi-5-poppopcooks.com

You might take a little less then 25 minutes or you might take a little more. But, you will be pretty pleased with how fast you can get it ready to serve. I timed myself and it was on the plates and I was taking pics at 23 minutes. You can still keep within 25 minutes as you multi task and get the Asparagus Wrapped in Prosciutto on the table with your Garlic Lemon Butter Chicken with Gnocchi.

Put the chicken tenders in the microwave to thaw – if needed- or if you prefer move them from the freezer to the fridge before you leave for work. Put a skillet on at medium high with a couple of tablespoons of extra virgin olive oil and set the oven at 500°F. Cut the stump ends off of the asparagus, rinse off the spears and wrap them each with a slice of the Prosciutto. If the spears are thin just wrap 2 or 3 of them with the Prosciutto. Slices of bacon will also work just fine if you don’t have any Prosciutto. Line a baking pan or cookie sheet with aluminum foil and spray or drizzle it with it with olive oil. Spread out the wrapped spears in the pan and put it in the oven. It should take about 10 – 15 minutes. When the prosciutto gets crisp on top turn them over and let the other side get crisp. When all of the prosciutto is crisp it’s done. If the chicken isn’t ready yet just turn the oven off and let the asparagus rest and keep warm. This is one of our favorite side dishes.

Asparagus Wrapped in Prosciutto-poppopcooks.com

 

As soon as the asparagus is in the oven. Salt and pepper the chicken tenders and put them in the skillet. Sear both sides.

Garlic Lemon Butter Chicken with Gnocchi-2-poppopcooks.com

 

While they are cooking cut up the parsley and the garlic and have the gnocchi, cooking white wine and lemon standing by.

Garlic Lemon Butter Chicken with Gnocchi-poppopcooks.com

 

Add the butter and when it has stopped foaming put in the chopped garlic, white wine, parsley and the gnocchi. Squeeze in the lemon juice and toss in the rind. The chicken will finish cooking as the wine reduces and the gnocchi cooks. Mix everything together a few times as it all cooks.

Garlic Lemon Butter Chicken with Gnocchi-4-poppopcooks.com

 

It will take about 5 minutes for the gnocchi to puff up and get soft, but not mushy, then it all will be ready to enjoy. Spoon the sauce all over the chicken and the gnocchi and slide that side dish of prosciutto wrapped asparagus in next to your Garlic Lemon Butter Chicken with Gnocchi.

Garlic Lemon Butter Chicken with Gnocchi-5-poppopcooks.com

Asparagus Wrapped in Prosciutto-poppopcooks.com

 

You could treat yourselves to chilled bottle of Italian Pinot Grigio or Verdicchio white wine and some of Poppop’s easy homemade bread to dip in the sauce because you deserve it!

Print Recipe
Garlic Lemon Butter Chicken with Gnocchi - 25 minutes BigOven - Save recipe or add to grocery list Yum
Chicken tenders and gnocchi sautéed in a garlic, lemon and white wine sauce.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Course Main course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Put the chicken tenders in the microwave to thaw - if needed- or if you prefer move them from the freezer to the fridge before you leave for work. Put a skillet on at medium high with a couple of tablespoons of extra virgin olive oil and set the oven at 500°F. Cut the stump ends off of the asparagus, rinse off the spears and wrap them each with a slice of the Prosciutto. If the spears are thin just wrap 2 or 3 of them with the Prosciutto. Slices of bacon will also work just fine if you don't have any Prosciutto. Line a baking pan or cookie sheet with aluminum foil and spray or drizzle it with it with olive oil. Spread out the wrapped spears in the pan and put it in the oven. It should take about 10 - 15 minutes. When the prosciutto gets crisp on top turn them over and let the other side get crisp. When all of the prosciutto is crisp it's done. If the chicken isn't ready yet just turn the oven off and let the asparagus rest and keep warm. This is one of our favorite side dishes.
  2. As soon as the asparagus is in the oven. Salt and pepper the chicken tenders and put them in the skillet. Sear both sides.
  3. While they are cooking cut up the parsley and the garlic and have the gnocchi, cooking white wine and lemon standing by.
  4. Add the butter to the pan and when it has stopped foaming put in the chopped garlic, white wine, parsley and the gnocchi. Squeeze in the lemon juice and toss in the rind. The chicken will finish cooking as the wine reduces and the gnocchi cooks. Mix everything together a few times as it all cooks.
  5. It will take about 5 minutes for the gnocchi to puff up and get soft, but not mushy, then it all will be ready to enjoy. Spoon the sauce all over the chicken and the gnocchi and slide that side dish of prosciutto wrapped asparagus in next to your Garlic Lemon Butter Chicken with Gnocchi.
    Garlic Lemon Butter Chicken with Gnocchi-5-poppopcooks.com
Recipe Notes

Of course you could use boneless skinless breasts or thighs instead of tenders,. Just adjust the cooking times as needed.

Share this Recipe
Powered by WP Ultimate Recipe

Chicken Cordon Bleu Quick and Easy

You don’t have to roll it up. You don’t have to bread it (which BTW means you are making it gluten free) and it’s quick and easy enough for a weeknight. We always keep some frozen chicken tenders in the fridge and we had some Prosciutto hanging out so that became the chicken and the bleu in our Chicken Cordon Bleu.

IMG_0105Get the oven going at 350F and put a pan on the stove at medium high with a tbsp. (eyeball it) of olive oil. Defrost the tenders in the microwave. Season the up side with salt, black pepper and garlic salt. Place them in the pan seasoned side down and season the new up side. About 4-5 minutes a side depending on the size and your stove. When they are firm to the poke and/or clear liquid runs out remove them to individual casserole dishes or an oven pan that will handle it all.

IMG_0108Top them off with the ham or prosciutto and some cheese.

IMG_0109Tonight we used fresh mozzarella because thats what we had on hand . We usually use provolone or swiss. Whatever you like will work.

IMG_0107Add about 1 tbsp. of butter, a dash of salt and pepper, a big pinch of dried parsley flakes and 3/4 cup white wine or chicken stock to the pan. Stir with a wooden spoon and get all the bits off the bottom of the pan. Let it simmer and reduce by about 1/3.

IMG_0110

 

Pour the sauce over the Cordon Bleu and top it off with a little parmesan. In the oven for about 8-10 minutes or until the cheese has melted and the sauce is bubbling.

 

IMG_0114Your Chicken Cordon Bleu is ready to go! Enjoy!

 

 

 

 

Print Recipe
Chicken Cordon Bleu Quick and Easy BigOven - Save recipe or add to grocery list Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Get the oven going at 350F and put a pan on the stove at medium high with a tbsp. (eyeball it) of olive oil. Defrost the tenders in the microwave. Season the up side with salt, black pepper and garlic salt. Place them in the pan seasoned side down and season the new up side. About 4-5 minutes a side depending on the size and your stove. When they are firm to the poke and/or clear liquid runs out remove them to individual casserole dishes or an oven pan that will handle it all .Top them off with the ham or prosciutto and some cheese.Tonight we used fresh mozzarella because thats what we had on hand . We usually use provolone or swiss. Whatever you like will work.
  2. Add about 1 tbsp. of butter, a dash of salt and pepper, a big pinch of dried parsley flakes and 3/4 cup white wine or chicken stock to the pan. Stir with a wooden spoon and get all the bits off the bottom of the pan. Let it simmer and reduce to about 1/3.
  3. Pour the sauce over the cordon bleu, top them off with a little grated parmesan and put them in the oven.
  4. Your Chicken Cordon Bleu ready to go! Enjoy! With a little salad and some of poppop's home made bread and some wine. Life is good.
Share this Recipe
Powered by WP Ultimate Recipe

Gluten Free Gnocchi Carbonara

Gammy has to eat gluten free and I’m always surprising myself with the simple ways we can tweet our favorite stuff to have it gluten free. Even when I have to have pasta I just cook a little rice for Gammy and some pasta for me. In fact we almost always have some rice leftover in the freezer that just needs to be zapped in the microwave. Tonight we’re  going with gluten free potato gnocchi which needed no compromise from my palate, I like em.

 

Prissuto

Put a pot of water, with a little bit of salt in it, on to boil for the gnocchi. Put a pan on with a little olive oil and set at medium high. You will usually use bacon or pancetta for your carbonara, but, we had a few slices of prosciutto left over so we went with it. It turned out real good. Which ever you use chop it up and add it to the pan.

IMG_2471As it’s cooking chop up the onions, garlic and the tomatoes. When the meat starts to get a little crispy add the onions and when they start to get translucent add the garlic and mix it up with a wooden spoon getting the bits off the bottom. let the onions and garlic cook for just a minute and then add the tomatoes and the frozen peas. Squeeze half a lemon on it and toss in the rind.  Toss all that good stuff together.

It's ready!The water should be ready for the gnocchi by now. The gnocchi is only going to take 2 minutes, max. When it  floats to the top, it’s done. Spoon it out and add it to the other ingredients in the skillet. Don’t worry about getting some water in the skillet it will help bring all the flavors together and it will help the cheese perform it’s magic. Speaking of the cheese, turn off the heat and add it to the mix. Toss it a few times as you let the cheese melt and coat everything.

IMG_2476Scarf it up! By the way what you are seeing here is Gammy’s dish with her gluten free garlic bread.

 

Print Recipe
Gluten Free Gnocchi Carbonara BigOven - Save recipe or add to grocery list Yum
Potato gnocchi with prosciutto, veggies and parmesan.
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 10 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Put a pot of water, with a little bit of salt in it, on to boil for the gnocchi. Put a pan on with a little olive oil and set at medium high. You will usually use bacon or pancetta for your carbonara, but, we had a few slices of prosciutto left over so we went with it. It turned out real good. Which ever you use chop it up and add it to the pan.
  2. As it's cooking chop up the onions, garlic and the tomatoes. When the meat starts to get a little crispy add the onions and when they start to get translucent add the garlic and mix it up with a wooden spoon getting the bits off the bottom. let the onions and garlic cook for just a minute and then add the tomatoes and the frozen peas. Squeeze half a lemon on it and toss in the rind. Toss all that good stuff together.
  3. Scarf it up! BTW what you are seeing here is Gammy's dish with her gluten free garlic bread.
Share this Recipe
Powered by WP Ultimate Recipe